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Old Fashioned Salt Free Bread Stuffing

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Old Fashioned Salt Free Bread Stuffing

An easy, tasty bread stuffing made from scratch

Recipe by:
Makes about 12 servings

1 1-1/2 lb day old bread*, cut or tear into 1/2" cubes or pieces
1/2 cup unsalted butter, (1 stick) or margarine
2 medium onions, peeled & chopped
4 stalks celery, trimmed and diced
1 bunch fresh parsley leaves, coarsely chopped (no stems)
1 Tablespoon Heritage salt free seasoning #116
   Freshly ground black pepper, to taste
2 large eggs, beaten (optional)
1 cup water with Table Tasty, or giblet stock, or turkey stock
2 teaspoons Table Tasty salt free seasoning #103

Preheat large frypan over medium heat; melt butter. Add onion, celery; cook until soft, do not brown. Place dry bread cubes** in a large bowl. Add vegetable mixture to bread cubes. Add parsley and Heritage salt free seasoning and pepper. Stir. Add eggs, stir again. Adding egg will make it come together in more of a melded together form, instead of such a loose form. In a cup stir Table Tasty salt free seasoning into water (or your liquid of choice); pour over stuffing. Stir to moisten, evenly. Adjust seasoning and moisture. Different breads will take a different amount of liquid. If you're going to stuff poultry with it, leave it on the dry side because it will absorb a lot of juices during cooking. Toss stuffing mix gently so that it doesn't compact. Spoon the mix in lightly; never push it down. Use 1/2-3/4 cup stuffing per pound of bird weight; stuff neck and body cavities loosely. Stuffing will expand during cooking. If cooking in a casserole as a side dish, add more liquid if a softer, moister stuffing, is desired. Bake at 350 F covered for about 45 mins. Uncover and bake an additional 15 mins and browned on top. Makes about 12 servings.

*Traditionally, most of us use an inexpensive white bread when making stuffing.  Try using a better quality or a flavored bread like egg bread, hearty white, sourdough, or rosemary. Watch the sodium levels.  Generally, quality breads have lower sodium levels. Use the crusts as they have a lot of flavor.

** The drying process can take 20-30 mins in a 200F oven or setting out several hours or overnight to dry. If not drying and using soft bread, use less liquid or it will become mushy and don't overmix.



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